Nourishing autumn chicken stew
Nothing beats a chicken stew when you’re feeling under the weather. Full of seasonal veg and nourishing chicken stock
Nourishing autumn chicken stew
Nothing beats a chicken stew when you’re feeling under the weather. Full of seasonal veg and nourishing chicken stock
Open in Cookpad AppSteps
- 1
Season the chicken breasts, add a drizzle of oil to a large, deep pan and brown the meat all over.
- 2
Remove from the pan. Halve and chop the leeks and add to the pan, cook over a low medium heat stirring occasionally until softened. Slice the garlic and add to the pan.
- 3
Peel and quarter the carrots lengthways then chop, add to the pan wit the sliced mushroom and cook for 1-2 mins, add a glut of white wine and stir. Add the thyme and potatoes
- 4
Return the chicken to the pan, cover with stock and cook for 20 mins with a lid
- 5
Mia the flour with a ladle of stick and stir through the pan, remove the lid and cook for another 20 mins
- 6
Remove the chicken, discard the skin and shred the meat, return to the pan with the kale and cook for 3-4 mins. Serve with crusty bread
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